This is a basic recipe.If you don't have a pressure cooker, adjust the amount of water till it just covers the ingredients, and boil it on a low heat with a small lid resting directly over the ingredients. Recipe by Morihan

My husband asked for a chicken wing daikon dish.Depending on the pressure cooker, you may need to adjust the cooking time. Some daikon radish takes more time to become tender. You can cook it longer in Step 6.It comes out sweeter with this recipe. You can use less sugar.It is not necessary to cut off the tips of the chicken wings. Recipe by Junchan

I usually make this with beef tendon, but I tried using chicken wings instead.Simmer the chicken drumettes for at least 20 minutes. The dish will become umami-rich. If it looks like the daikon radish is going to get too soft, take it out midway . Adjust the flavoring ingredients to taste. I used raw cane sugar and a dark rich Chinese soy sauce, so the final dish was rich. Recipe by Yururi212

I thought up this recipe for a using the special scum-absorbing sheet made by Cookpad. Spicy-hot and warming! It's great for winter.Use a special scum-absorbing cooking sheet (like parchment paper) to eliminate the need to skim off the scum, and to allow the umami of the chicken to really be absorbed by the daikon radish. For 2 servings. Recipe by iano

I used to make meatless stewed daikon radish with carrots, but I got inspired seeing it made with chicken thighs on a cooking show on TV; I thought it would be possible to create an even tastier dish with chicken drumettes, since the bones would produce a nice stock.You can finish after Step 4, but if you prefer a stronger taste, go on to Step 5.If the daikon radish are stewed too quickly, they will break apart in the pot, so keep the heat on low. In Step 5, it might be good to remove the daikon from the stew and simmer the soup separately. Recipe by Kawakamisan

The daikon radish in this simmered dish is so tender you don't have to chew it at all .They don't fall apart a bit even though the sharp edges aren't cut off. The ingredients are cooked in a large pan in a single layer, with the components overlapping as little as possible. And you don't stir it and fiddle with it while it's simmering. The key is to cook everything in the bubbles.You don't want to taste or smell the garlic at all. It's not added for that really. It's added for richness, and to counteract the gaminess of the chicken. Whenever you think that a dish needs more richness, try adding a tiny bit of garlic. It will add that richness you want. Only add a tiny bit, not enough to taste the garlic. Recipe by pegupepepe

I ate some daikon radish and chicken chunk stew when I went to Kamakura, and I was impressed with the tenderness and taste! I wanted to be able to eat it at home.I used a un-salted cooking sake to make this. I wanted to make the chicken even more tender and flavorful, so I coated it with katakuriko as suggested in user Sabumochi's. The chicken became tender and the simmer was thickened from the starch, and overall became more delicious. I wanted to make it ever richer, so I added in oyster sauce. The katakuriko burns easily, so stew over low heat while keeping an eye on it. Recipe by Sugamiho

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.Reduce the liquid well (have a taste and leave as much liquid as you want).I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan

It takes time and effort to cook thickly sliced fresh daikon radish, so I used frozen instead.Using mentsuyu makes the flavoring easy too.Since frozen daikon radish soaks up flavors well, it is added later.Adjust the cooking time by watching how the color of the daikon radish changes.[If using fresh daikon radish:]Cut in half and then slice about 1.5 to 2 cm thick. Add it to the pan in Step 6 with the chicken wings. Recipe by KaHal

This is my mother-in-law's way to cook chicken wings. I changed the seasoning bit. The black vinegar softens the strong flavour of chicken. The jelly is tasty so you will like to eat it with the chicken pieces.① Do not boil the contents of the pot. Keep it simmering gently.② You can remove the excess fat floating on the surface of the jelly easily.③ Eat this dish within 3 days in summer and as quickly as possible even in winter. Recipe by Hoink